Steak Frites (gf) Recipe

Wash and peel potatoes if desired. Cut potatoes into 1/4–1/2-inch thick sticks for classic fries. Rinse cut fries under cold water until water runs clear to remove surface starch.

Soak the cut potatoes in a bowl of cold water for 30 minutes (or up to 2 hours) to draw out additional starch. This yields crisper fries.

Drain and dry the potatoes thoroughly on clean kitchen towels or paper towels. If using cornstarch, toss the dried fries lightly with 1 tsp cornstarch to help crisping; shake off any excess.

Heat neutral frying oil in a heavy pot or deep fryer to 325°F (160°C). If you don't have a thermometer, heat until a small piece of potato makes gentle bubbles and sinks slowly.

Blanch fries in batches for 4–5 minutes until they are softened but not browned. Remove with a slotted spoon and drain on a rack or paper towels.

Increase oil temperature to 375°F (190°C). Return fries to hot oil in batches and fry for 2–3 minutes until golden and crisp. Drain on paper towels and immediately season with fine sea salt (about 1 tsp total) while hot.

Combine the chopped parsley, cilantro, oregano, and minced garlic in a small bowl.

Add red wine vinegar, extra-virgin olive oil, red pepper flakes, kosher salt, black pepper, and lemon juice (if using). Stir or whisk until emulsified. Taste and adjust salt, acid or oil as needed. Let rest at room temperature for at least 10 minutes to meld flavors.

Bring the 8-ounce flank steak to room temperature for 20–30 minutes. Pat it dry thoroughly with paper towels — dryness is critical for a good sear.

Season both sides of the steak evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Heat a heavy skillet (cast iron preferred) over high heat until very hot. Add 1 tbs olive oil and swirl to coat.

Sear the steak 3–4 minutes on the first side without moving it, until a deep brown crust forms. Flip and sear the other side 3–4 minutes for medium-rare (internal ~130–135°F / 54–57°C). Adjust time +/- for desired doneness. For flank steak, do not overcook — it’s best medium-rare to medium.

During the last 1 minute of cooking, reduce heat to medium-low and add 1 tbs of the prepared garlic butter steak sauce (reserve remaining sauce) to the pan. Spoon the melted butter over the steak to baste.

Transfer the steak to a cutting board and let rest for 5–7 minutes to allow juices to redistribute.

Slice the steak thinly across the grain into strips. Arrange on plates with fries.

In a small saucepan or skillet over low heat, melt 2 tbs unsalted butter. Add 1 minced garlic clove and cook gently 30–45 seconds until fragrant but not browned.

Add 2 tbs beef stock or reserved pan drippings and 1/2 tsp fresh thyme leaves. Stir and simmer 1–2 minutes to meld flavors and reduce slightly.

Season with 1/4 tsp salt and a pinch of freshly ground black pepper. Remove from heat and keep warm. Reserve about 1 tbs to baste the steak during finishing and serve the remainder alongside steak if desired.